Instructions:
In a saucepan, combine the milk, sugar, egg yolk, flour, and cornstarch. Mix until smooth. Place on the stove and cook, stirring constantly. When it begins to boil, continue cooking over low heat for 1-2 minutes, then turn off the heat. Add the vanilla and butter, stir again, and cover with plastic wrap, making sure it adheres to the cream and prevents air from entering. Let it cool to room temperature, then refrigerate. I make it the night before so it can cool thoroughly and thicken, and the next day I add the whipped cream and whip it with an electric mixer for 5-6 minutes. If you’re short on time, you can let it rest in the refrigerator for at least 2-3 hours before adding the whipped cream. It’s important to whip it well with the whipped cream at high speed. If the consistency seems too thick at this point, you can adjust it by adding a little more cream. You can safely use it for both milk-based desserts and cakes. Place the cream in a piping bag. I broke the ladyfingers into 3 pieces to fit the size of the container I’ll be using. I dipped the edges in milk and placed them on the visible part of the container, with the center inside. I spread the cream on top. I prepare the chocolate ganache ahead of time so it can cool. I heat the ganache, add the finely chopped chocolate, stir, and spread it over the desserts once it’s cooled. The desserts are now ready
